Grilled Lemon Herb Fish with Crispy Skin
Whole sea bream or similar white fish charred over high heat with fresh lemon, herbs, and olive oil — the Israeli way. Flaky, bright, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 fillets or small fish (8 oz each) whole sea bream or white fish (scaled and gutted)
- 1.5 whole, divided lemon
- ⅓ cup, chopped fresh herbs (parsley, dill, or thyme)
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 1 to taste salt and black pepper
Instructions
- 1
Pat fish dry inside and out with paper towels. Score the skin crosswise three times on each side.
- 2
Heat a grill or grill pan over high heat until it smokes lightly, about 3 minutes.
- 3
Mix olive oil, garlic, and chopped herbs in a small bowl. Rub all over fish, inside and out. Season generously with salt and pepper.
- 4
Slice half the lemon into thin rounds. Stuff inside each fish cavity. Place fish on hot grill skin-side down.
- 5
Sear 5–6 minutes without moving until skin is charred and crispy. Flip once and cook 3–4 minutes more until flesh flakes easily.
- 6
Transfer to a plate. Squeeze remaining lemon juice over fish and serve immediately.
Tools you’ll need
- grill or grill pan
- paper towels
- small mixing bowl
- fish spatula
- knife
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